Creamy Chicken And Rice Casserole Recipe Recipe For Zucchini

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EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
  • Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
  • Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
  • Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE



Dottie's Zucchini, Chicken, and Rice Casserole image

Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.

Provided by janem123

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil, divided
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup white rice or 1 cup brown rice, uncooked
2 1/2 cups chicken broth or 2 1/2 cups water
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 350*.
  • Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
  • Add the zucchini and mushrooms and saute for 3 minutes more.
  • Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
  • Place mixture in a greased 9 x 13 baking dish.
  • Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
  • Spoon the topping over the rice and chicken mixture.
  • Bake for 1 hour.

ZUCCHINI AND RICE CASSEROLE



Zucchini and Rice Casserole image

This is a great recipe to use all that zucchini from your garden, cheesy and delicious!

Provided by Paula

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups water
½ cup uncooked white rice
2 pounds zucchini
¼ cup butter
¼ cup vegetable oil
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
  • Preheat oven's broiler. Grease a 9x13 inch baking dish.
  • Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
  • Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
  • Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
  • Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g

CHICKEN, RICE AND ZUCCHINI CASSEROLE RECIPE - (4.1/5)



Chicken, Rice and Zucchini Casserole Recipe - (4.1/5) image

Provided by Katecooks

Number Of Ingredients 14

Cooking spray
1 cup chopped onion
1 (8-ounce) bone-in chicken breast half, skinned
1/2 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
1 (8-ounce) zucchini, halved lengthwise and thinly sliced
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain white rice
1 teaspoon minced fresh rosemary
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt

Steps:

  • 1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl. 3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine. 4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven. 5. Preheat broiler. 6. Broil casserole 5 minutes or until golden.

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN AND ZUCCHINI CASSEROLE WITH SOUR CREAM SAUCE RECIPE - (3.9/5)



Chicken And Zucchini Casserole With Sour Cream Sauce Recipe - (3.9/5) image

Provided by á-48467

Number Of Ingredients 13

8 ounces chicken breast, chopped into bite sized pieces
campaignIcon
1 cup onion, diced
1 tablespoon olive oil
1 tablespoon garlic, minced
1 tablespoon rosemary, finely minced
3 cups zucchini, chopped into small pieces
1/4 cup low sodium chicken broth
2 tablespoons fresh lemon juice
3/4 cup light sour cream
campaignIcon
1/2 cup Parmesan cheese, shredded
1 1/2 cup quinoa small pasta shells, cooked and drained (or small flour pasta shells)

Steps:

  • 1. Preheat the oven to 350 degrees. 2. Spray an 8" square baking dish with cooking spray. 3. Heat a non-stick skillet over medium heat and add olive oil.Then add onion and cook for 5 minutes until softened, then add garlic, rosemary, chicken and zucchini. Cook for another 5 minutes until chicken is cooked through. 4. Combine chicken and zucchini mixture with remaining ingredients, including pasta. Spread in a baking dish bake for 20 minutes until dish is heated through and the cheese is melted.

CREAMY ZUCCHINI RICE CASSEROLE



Creamy Zucchini Rice Casserole image

I have searched for a good zucchini rice casserole for many years that tastes like a dish I used to buy at a little corner restaurant in Birmingham, Michigan back in the mid 80's. I have still not found that exact recipe, but I have tried many and have come up with this (best of all recipes - that I've tried)

Provided by mikamouse

Categories     One Dish Meal

Time 1h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

2 cups rice (cooked)
2 cups zucchini (shredded)
1 (14 1/2 ounce) can cream of mushroom soup
1/2 cup romano cheese or 1/2 cup parmesan cheese
1 cup Kraft Mexican Style Finely Shredded Four Cheese
2 eggs (beaten with fork)
1/2 cup baby portabella mushrooms (diced)
1/2 cup bell pepper, diced red & yellow
1/4 onion (diced)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • 1. Cook rice.
  • 2. Shred zucchini while rice is cooking.
  • 3. Saute onions, peppers, & zucchini for 5-7 minutes.
  • 4. Combine rice, eggs, cheeses, & cream of mushroom.
  • 5. Stir in zucchini mixture.
  • 6. Pour into large casserole dish 9' x 11' or larger & cover with foil.
  • 7. Bake at 350°F for 25 minutes & take foil off & bake for another 20 minutes.

Nutrition Facts : Calories 297.9, Fat 9.4, SaturatedFat 2.6, Cholesterol 52, Sodium 737, Carbohydrate 44.5, Fiber 1.4, Sugar 2.1, Protein 8

CHEESY ZUCCHINI RICE CASSEROLE



Cheesy Zucchini Rice Casserole image

Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies
4 cups shredded Monterey Jack cheese, divided
2 cups sour cream
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 large tomato, sliced

Steps:

  • Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

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